Slow-Cooked Chicken Chili

Ingredients

• 1 (14 1/2 ounce) can Italian-style tomatoes, diced, drained, 1/4 cup liquid reserved

• 1 (11 ounce) can mexicorn, drained
• 1 garlic clove, minced
• 5 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
• 2/3 cup tortilla chips, finely crushed
• 1 large onion, chopped, 2 cups
• 1 large green pepper, chopped, 1 3/4 cups

• 1 (15 1/4 ounce) can kidney beans, rinsed, drained
• cheese, shredded (optional)
• sour cream (optional)
• fresh cilantro, chopped (optional)

Directions

1. 1

   Combine tomatoes, reserved liquid, Mexicorn, garlic, chili powder, cumin and salt.

2. 2

   In separate bowl, combine chicken and tortilla chips.

3. 3

   Place onions in 2 1/2 quart slow-cooker; top with green pepper, beans, chicken mixture and tomato mixture.

4. 4

   Cook on high four hours.

5. 5

   Serve with cheese, sour cream and cilantro, if desired.

6. 6

   Tip: Going out all day? Cook the chili on low for 10 hours - it will be just as delicious as the quicker version.